Homemade blueberry pie is fitting for any season in my book. Serve it hot and it’s perfect for a rainy, chilly night, but it’s the ultimate dessert choice when you come home with gallons of plump, sun-kissed, warm blueberries at the peak of the summer berry season. There’s no time when it isn’t pie season!
No one makes a crust like my mom, but I had to go it alone on this one since she wasn’t here to come bake with me.
You’ll want to roll your crust out for about 3/16″ thick. This isn’t math though, so whatever looks perfect to you will work. I don’t like a super thick crust, but too thin and it will fall apart!
I used frozen blueberries from last year–oh, sweet summer memories–and tossed them with sugar and flour. Let them stand at room temperature about 30 minutes. That way they’re softened, but not thawed.
Here’s an opportunity to learn from my mistake: I had to roll out my crust before I was ready to bake it. I rolled it up and put it in the fridge, due to space limitations, but I didn’t allow it to thaw completely before flattening it out. The result? Cracks in the crust. Well, it still tasted good!
I put my pie bird in the middle of my homemade blueberry pie to avoid bubbling over, and it’s just so cute! My mom used to sing me, “Sing a Song of Sixpence” when I was little. I can’t help but sing it every time I see my blackbird baked in a pie!
I served it up ala mode, and enjoyed every bite!
Fresh Fruit Pie Options:
This recipe would work with many types of fresh fruit. However, since blueberries are tarter than other berries the total sugar added to the berry mixture will need to be reduced according to taste.
No worries! Simply sub your favorite gluten free flour in for the amounts in the recipe.
Tips for making a flaky crust
Mix together your dry ingredients very well before adding any type of liquids, which in this case is flour and salt. Cut in the cold butter. It’s tempting to want to melt the butter for ease of use, but these little cold pockets of butter are what melt in the baking process and cause little holes in the dough. These holes are what makes the crust flaky! Once you add your water, be careful to not overwork your dough. Mix until blended and only roll out the dough once. The more the dough is worked, the “tougher” it becomes.
Homemade Blueberry Pie
Mom's Butter Pie Crust
- 2 1/4 cup all-purpose flour sifted
- 3/4 cup butter chilled and cubed
- 3/4 teaspoon salt
- ~1/2 cup ice water or just enough for dough to form a ball
- 5 cups blueberries fresh or frozen
- 3/4 cup sugar
- 1/4 cup all-purpose flour sifted
- 1/2 teaspoon cinnamon optional
- Cut cold butter into flour and salt, until it resembles small pea-sized balls. I like to use my fingers because it slightly warms the butter. Add the water by sprinkling in slowly, stirring between each sprinkle. Once the dough is hanging together, divide into two balls. Roll out a bottom crust and lay in a 9" glass pie pan. Fill with berry mixture. Roll second crust and lay on top. Moisten the seam with water, trim the edges and crimp together.
- Mix together flour and sugar (and cinnamon) and toss with blueberries. Pour into pie shell. Cover with top crust. Pierce with a fork multiple times, to allow steam to escape or use a pie bird, and sprinkle with sugar. Bake at 425 F for 35-45 minutes, or until crust is light golden brown.